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The Olive Oil comes from the olives, which is the fruit of the olive tree. Has monounsaturated fats, which are compounds antioxidants beneficial health; in addition, has a significant amount of polyphenols that also benefits, such as increased cholesterol ‘good’ (HDL or high-density), decrease in the triglycerides and markers of oxidative stress (which is one of the major risk factors for the atherosclerosis and cardiovascular diseases).

It is assumed that the olive oil is one of the fat more healthy, but despite the fact that this is true, can be harmful if consume in our diet, too much of the types of oil incorrect. The correct balance of fats and types correct oils are essential for optimal health. What you know you can do damage, especially if you act thinking that it is true, when in reality it is not. In fact, there is a relationship in the health indicators, after having consumed fat, both olive oil as junk food.

We must always include a healthy portion of fruits and vegetables in our daily diet, and seek lower fat. And when buy Olive Oil, or any other type of oil, it is always best buy only those who are “first pressed in cold”, which are the resulting from the pressing direct of the oil through mechanically and physical and a temperature-controlled. Read the rest of this entry »

During the 1980S developed multiple investigations
About the therapeutic qualities of the spirulina, especially in the United States and
Japan. In the field dietary, this primitive seaweed is one of the natural foods rich in many substances: vitamin B12, beta-carotene or provitamin (15 times more than carrots), iron, gamma-linolenic acid, zinc, manganese, copper, etc. It is 2 or 3 times richer in vitamin E to the wheat germ, and with both content in calcium, phosphorus and magnesium as milk. The spirulina has a 70 per cent of proteins balanced, which are highly digestible by the agency (94%). Is devoid of saturated fats and instead submits a 5 percent of unsaturated fats, essential for the agency and which are also in dried fruit and some vegetable oils.

Properties investigated in the spirulina
Dr. Robert Mc Caleb, president of the Herb Research Foundation, says that “The algae spirulina shows positive results in preclinical and clinical trials with respect to a diversity of therapeutic effects. The curative powers investigated so far include the following:

Cholesterol: evidenced the decrease in the level of cholesterol in consumers
Spirulina, the result of its strong content in chlorophyll, polyunsaturated fatty acids and fiber, and by the presence of nicotinic acid and by its content in essential amino acids, especially lysine, arginine, methionine and phenylalanine.

Anemia: a decrease of red blood cells in the blood, directly related to the lack of iron. The spirulina contains more iron than any other foods, 6 times more than the full cereals and 10 more than the spinach, in addition is combined with a protein, the ferodoxina, which allows their assimilation directly by the agency. Read the rest of this entry »

The free radicals (RL) are small molecules that are derived from the oxygen, are in continuous training in the body cells, and in small amounts do not produce toxic effects. In a normal situation the production of RL is constant in one concentration, and are neutralized by the defenses antioxidants, these can be substances own of the agency (enzymes antioxidants), or they may be substances that come with the food (vitamin C, E and beta carotene, flavonoides, etc.)

When an imbalance, either by higher production of RL or lesser action of the antioxidants, in the agency appears what is called the oxidative stress that generates toxic effects, and pathologies, primarily diseases arterioescleróticas (coronary heart disease, accidents brain vascular, problems obstructing of lower limbs, aneurysms arterial). Also damage occurs in the nucleic acids, injuries or mutations cellular, which result in the emergence of certain tumors.

In this sense, the antioxidants ingested through the diet would be useful for the prevention of these pathologies. The red wines contain substances of the family of the flavonoides, chemical compounds antioxidants that are obtained, among other natural sources, of the shell of the black grape. Then, why not to recommend the consumption of grapes before that of wine?

The moderate consumption of wine should not be prohibited or recommended. In addition to the flavonoids, in the red wine there are other components, such as alcohol, which are not beneficial to health. As for the nutrient wine (vitamins, minerals, proteins), it is not significant, and their caloric intake can be obtained from other healthier food Read the rest of this entry »

An investigation of the Israeli University of Haifa has identified a protein essential for the process of the consolidation of the long-term memory, key to treat diseases such as the Alzheimer’s, or the Parkinson.

It is the latest in a series of studies aimed at a better understanding of the process of creation and consolidation of the memory in the human brain, recently published by the magazine ‘Nature Neuroscience’.

Previous research by the academic center in the laboratory of ‘Molecular Mechanisms for Learning and Memory’ had already identified a protein directly related to the quality of the long-term memory.

However, the last study focuses on a protein present during the process of formation of the memory and demonstrates that, in fact, is an essential factor in this process, according to the team of scientists headed by Professor Kobi Rosenblum, head of the Department of Neurobiology and Ethology at the University of Haifa. Read the rest of this entry »